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Kitchen Safety and Sanitation

Total questions: 45

Worksheet time: 23mins

Name
Class
Date
1.

What is the temperature danger zone?

a)

40-140 degrees Fahrenheit

b)

32-100 degrees Fahrenheit

c)

120-200 degrees Fahrenheit

d)

65-130 degrees Fahrenheit

2.

What is the maximum time food can be left at room temperature and still be safe?

a)

1 hour

b)

2 hours

c)

2.5 hours

d)

4 hours

3.

Which of the following is TRUE about refrigerator storage?

a)

Pack it full

b)

Raw Meat on the Top Shelf

c)

Fruits on the bottom shelf

d)

Keep at 32-40 degrees

4.

What piece of equipment do we use to ensure meat is cooked to the appropriate temperature?

a)

Just look at it.

b)

Meat doesn't have to be cooked to a specific temperature.

c)

Food Thermometer.

d)

Temperature Gauge.

5.
Spread of harmful bacteria from one food to another:
a)
washing your hands
b)
cleaning your kitchen 
c)
cross-contamination 
d)
counter-combination 
6.
food borne illnesses are transferred by 
a)
genetic diseases
b)
pests
c)
contaminated food
7.

Which one of the following are you supposed to do before cooking?

a)

take off dangly jewelry

b)

wash hands

c)

tie hair back

d)

all of the above

8.

2 safe ways to thaw uncooked meat are...

a)

Freezer and Counter

b)

Counter and Sink

c)

Refrigerator and Microwave

d)

Sink and Refrigerator

9.

A roast should be cooked to at least ___ degrees Fahrenheit.

a)

165

b)

160

c)

145

10.
Lifting a lid away from your face (like a shield) can help prevent a _______ ?
a)
Cut
b)
Burn/Scald
c)
Fall
d)
Shock
11.

Which is safest - a dull knife or a sharp knife?

a)

Sharp

b)

Dull

c)

Either is fine

12.
If an oil fire starts, what should you NOT do?
a)
Put a lid on it
b)
Put water on it
c)
Put a damp cloth on it
d)
Leave it to go out on its own
13.

How can you prevent burns?

a)

Stand to the side when opening the oven

b)

Turn pan handles to the side

c)

Use oven mitts

d)

All of these

14.

A food-borne illness is when you get ill from eating food contaminated with bacteria or other harmful microorganisms.

a)

True

b)

False

15.
Cross contamination is...
a)
When you don't cook food properly
b)
When bacteria is transferred from one food to another
c)
When someone gets really angry in the kitchen
d)
Not really worth worrying about
16.
Where in the fridge should you store raw meat?
a)
On the top shelf
b)
On the bottom shelf
c)
On the door
d)
Anywhere, it doesn't matter
17.

What should you use to take food out of a hot oven?

a)

Oven mitt/hot pad

b)

A damp towel

c)

A dry towel

d)

Your friend

18.

You should wash your hands for at least __________________.

a)

20 hours

b)

2 minutes

c)

10 seconds

d)

20 seconds

19.
 Which is an example of how you can prevent cross-contamination when preparing food?
a)
Use separate cutting boards (e.g., one for raw meat, poultry, and seafood, and one for fruits and vegetables)
b)
wash and sanitize surfaces between tasks
c)
do not place cooked or ready-to-eat food on a dish that previously held raw seafood, meat, or poultry
d)
All of these choices are good examples.
20.
What could happen if you placed cooked food on a plate that previously held raw meat, poultry, or seafood?
a)
Nothing
b)
Since there are bacteria on the plate from the raw juices, you can cause crosscontamination and spread the potentially pathogenic bacteria to the cooked food
c)
You could get the flu
d)
All of the above
21.
What is the best way to defrost frozen meats, poultry and seafood?
a)
In the refrigerator, microwave or submersion in cold water
b)
On the counter
c)
Under your arm
d)
I don't know
22.
Before handling any food, what is the first thing a person should do?
a)
Clean the cutting board
b)
Sharpen the knife
c)
Call friends over
d)
Wash your hands
23.

What is an example of a "high-risk food" for food-borne illness.

a)

Raw eggs

b)

Twinkies

c)

Bread

d)

Pasteurized milk

24.

Who is an example of someone who is at high-risk for foodborne illness.

a)

A pregnant woman

b)

infants and children

c)

older adults

d)

All three of these are examples

25.
Leftovers are safe to eat until they smell bad.
a)
True
b)
False     
26.
Who can get sick from food borne bacteria?
a)
teachers
b)
tall people
c)
comedians
d)
everyone
27.
Best way to wash your hands:
a)
cold water, no soap
b)
warm water with soap
c)
cold water with soap
d)
warm water, soap if you can find it
28.
Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea. 
a)
True
b)
False 
29.

Food borne illness is mainly caused by _________________.

a)

spoiled food

b)

not properly preparing, handling or storing food

30.

Which is not a common food borne bacteria??

a)

mold

b)

E. coli

c)

botulism

d)

Salmonella

31.
The temperature where bacteria multiplies most rapidly is:
a)
30-90 degrees F
b)
40- 140 degrees F
c)
40-100 degrees F
d)
30-140 degrees F
32.

You should lift pot and pan lids:

a)

into your face

b)

away from your torso

c)

to the north

d)

away from your face

33.

Spray a fire extinguisher at the:

a)

top of the fire

b)

right side of the fire

c)

base of the fire

d)

most intense point

34.
What procedures will help prevent burns in the kitchen?
a)
use oven mitts
b)
stand to the side when opening the oven
c)
pull oven racks out instead of reaching in
d)
all of the above
35.

____________________ should never be left in soapy water because they could hurt you.

a)

spoons

b)

knives

c)

forks

d)

plates

36.
How do you use a fire extinguisher? ____________, Aim , Squeeze, Sweep
a)
Pull
b)
Push
c)
Point
d)
Play
37.
If you break a glass, clean up the tiny pieces with ___________________________.
a)
hand towel
b)
a thick, wet paper towel
c)
your hands
d)
a shovel
38.

The four principles of food safety are cook, clean, separate, ______________________

a)

wash

b)

Chill

c)

put away

d)

Grill

39.

Which of the following should you NOT wash before preparing.

a)

Fresh fruit

b)

fresh vegetables

c)

Raw chicken

40.

Foods such as meat and seafood are more likely to cause foodborne illness than fruits and vegetables.

a)

True

b)

False

41.

Ground beef should be cooked to at least____________ degrees Fahrenheit

a)

140

b)

145

c)

155

d)

160

42.

Food allergies involve an abnormal response in the immune system. Food intolerances involve an abnormal response in the ________________________ system

a)

Skeletal

b)

Respiratory

c)

Digestive

d)

Cardiovascular

43.

2 common food allergens are

a)

Peanuts and shellfish

b)

Milk and tree nuts

c)

Soy and Wheat

d)

All of these are common food allergens

44.

Poultry such as chicken and turkey should be cooked to what internal temperature?

a)

165 degrees Fahrenheit

b)

160 degrees Fahrenheit

c)

145 degrees Fahrenheit

d)

140 degrees Fahrenheit

45.

Leftovers should be thrown away after __________________ days.

a)

7

b)

4

c)

10

d)

2

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